Add Rice to Your Shopping List

Rice is one of the least calorie-dense grains, making it a top grain choice for those trying to lose weight.

Calories per pound:
Oatmeal 299
Rice 499
Pasta 639
Bread bagels 1229
Dry cereal 1663

Rice is very inexpensive and can help those who are looking to watch their food dollars.Better still, rice is also very versatile in the kitchen. You can buy many varieties including these popular ones:- Brown rice - great for pilaf- Arborio - for creamy risotto dishes- Jasmine - an aromatic rice- Basmati - an aromatic rice that smells like toasted nuts while it is cooking- Valencia - used in Paella dishesThe recipes in this months issue feature rice. We like that we can cook big batches of brown rice in our rice cooker and freeze them in plastic bags in the freezer - this makes fast healthy meals a snap.One Pot of Rice, Many MealsDid you know that one large pot of rice can make a few good meals?Here is what you can do in your kitchen:• Make a big batch of rice (2 cups brown rice, 4 cups water) in your rice cooker or on the stove. Makes  6 cups which is about 8 servings.• Use some for dinner.• Freeze the rest in bags for later use.Rice freezes very well and can come out of the freezer in a moment’s notice for quick meals like beans and rice, stiry fry, chicken or fish with rice, etc.To use the frozen rice, place in covered glass dish with a little water. Microwave on full power until the rice is heated through, about 5-6 minutes.Flavor your rice with fresh lemon juice, chopped herbs, sundried tomatoes,  salsa or sauteed garlic.

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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